Trigo Argentino

NATIONAL AVERAGES

RESULTS OF THE ANALYSES

Weighted averages by tons produced in each region

	WHEAT ANALYSIS		PARAMETERS	MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
			Test Weight (kg/hl)	79,47	82,97	80,89	1,29	1,59
			Total Damaged Kernels (%)	0,07	0,76	0,41	0,26	62,9
			Foreign Material (%)	0,26	0,54	0,38	0,07	19,39
			Shrunken and Broken Kernels (%)	0,29	0,59	0,45	0,1	21,67
			Yellow Berry Kernels (%)	1,88	10,39	5,4	2,42	44,84
			Protein (13,5% Moisture) (%)	10,13	11,96	10,5	0,44	4,19
			Protein (S.S.S) (%)	11,72	13,83	12,13	0,51	4,19
			Weight of 1000 Kernels (gr.)	34,01	39,37	35,2	1,29	53,66
			Ash (% dry basis)	1,65	1,85	1,75	0,06	3,65

GRADE DISTRIBUTION

	FLOUR ANALYSIS		PARAMETERS		MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
			MILLING	Wet Gluten (%)	23,7	28	24,5	1,04	4,23
				Dry Gluten (%)	8,47	10,37	8,89	0,41	4,61
				Falling Number (sec.)	358,89	423,6	401,7	15,82	3,94
				Flour Yield (%)	0	67,73	54,92	17,19	31,3
				Ash (dry basis) (%)	0,53	0,64	0,57	0,04	6,62
			FARINOGRAM	Water Absorption (14% H°)(%)	54,04	58,24	55,74	1,2	2,15
				Development Time (min.)	6,32	24,01	12,67	5,39	42,56
				Stability (min.)	11,82	38,34	24,56	8,77	35,7
				Degree of Softening (12 min.)	12,2	48,39	28,14	10,62	37,75
			ALVEOGRAM
				P (mm)	75,43	108,21	92,06	11,92	12,95
				L (mm)	60,42	93,66	75,49	11,9	15,76
				W Joules x 10^-4	224,67	281,37	251	23,45	9,34
				P / L	0,88	1,82	1,35	0,38	28,41